Ingredients
Scale
- 1 tube (18 oz) pre-cooked plain polenta
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese (optional)
- 1 cup high-quality marinara sauce, warmed for dipping
- Fresh parsley, chopped (for garnish)
Instructions
- Remove the polenta from its plastic packaging. Use a paper towel to pat the tube completely dry; moisture is the enemy of crispiness. Slice the tube into 1/2-inch thick rounds, then cut each round into uniform sticks (batons). Aim for even sizes so they cook at the same rate.
- Place the polenta sticks into a large mixing bowl. Drizzle with olive oil and sprinkle with garlic powder, dried oregano, salt, and pepper. Gently toss the sticks with your hands or a silicone spatula to ensure every side is coated. If using Parmesan, sprinkle half of it over the fries now and save the rest for later.
- Preheat your air fryer to 400°F (200°C). Arrange the polenta sticks in a single layer in the air fryer basket. Ensure they are not touching to allow the hot air to circulate freely. Cook for 15 to 20 minutes, shaking the basket halfway through the cooking time. The fries are done when they are golden brown and feel firm to the touch.
- Transfer the hot fries to a serving platter. Immediately sprinkle with the remaining Parmesan cheese and fresh parsley while they are still hot. Serve immediately with a side of warm marinara sauce for dipping.
- Cook Time: 30 minutes